World Vegan Day - Warming Pumpkin & Butter Bean Bowl Posted on 1 November 2015 by Kent-Teach in Wellbeing It's World Vegan Day today try this Warming Pumpkin & Butterbean Bowl recipe by nutritionist Madeleine Shaw. It's the perfect healthy seasonal dinner! You can find more delicious recipes like this from her book Get the Glow.Ingredients1 tbsp of coconut oil or avocado oil1 onion finely chopped2 crushed garlic cloves1 tbsp of freshly grated ginger1 red chilli finely chopped½ tsp of cayenne1 tsp of turmeric1 pumpkin or squash (peeled and chopped into inch cubes)100g of kale1 can of butter beans (drained)500ml of vegetable stock1 pomegranateDirectionsHeat the oil in a large pot, throw in the onion and a pinch of salt and sauté for 5 minutes. Add the garlic, ginger, chilli, cayenne and turmeric and cook for another minute. Throw in the pumpkin/squash and sauté for 5 minutes then add the kale, butter beans and stock. Cook for 1 hour until the pumpkin/squash is soft and the beans are flavourful. Top with pomegranate seeds.Freeze leftovers, this will last for 3 months and will keep in the fridge for a week.If you enjoyed this recipe, how about trying to go vegan for the whole month of November with the 30 Day Vegan Pledge.If this recipe has given you a taste for vegan cuisine, then try these healthy vegan doughnuts.